Description

This Green Chile Mac and Cheese combines creamy cheese sauce with the spicy kick of green chiles, making it a delicious option for a quick dinner or comforting meal. Simple to prepare and packed with flavor, it delights anyone on the lookout for easy, homemade recipes.

Ingredients

Scale

1 pound elbow macaroni or small shells
4 tablespoons salted butter
1/4 cup all-purpose flour
3 ½ cups whole milk warmed slightly
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
1 ½ teaspoon salt plus more to taste
1/4 teaspoon black pepper
2 (4-ounce) cans diced mild green chiles, drained
2 ½ cups freshly shredded monterey jack cheese
1 cup freshly shredded pepper jack cheese
1 cup panko breadcrumbs
1 tablespoon salted butter
pinch garlic powder
pinch onion powder
pinch cumin
pinch salt
chopped cilantro, sliced jalapeño

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Instructions

Bring a large pot of salted water to a boil. Cook macaroni until just al dente according to package directions. Reserve 1 cup of pasta cooking liquid, then drain and set aside.
In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until lightly golden and bubbly.
Slowly pour in warm milk while whisking to prevent lumps. Cook, stirring frequently, until thickened, about 2-3 minutes.
Stir in garlic powder, onion powder, cumin, salt, pepper, and drained green chiles.
Remove from heat. Add Monterey Jack and Pepper Jack a handful at a time, whisking until fully melted and smooth after each addition.
Add cooked pasta to the cheese sauce and stir until evenly coated, warming gently over low heat only if needed. Taste and adjust salt and pepper. If the sauce is too thick, add splashes of reserved pasta water or warmed milk to reach desired consistency.
Serve topped with toasted panko and garnish with cilantro or sliced jalapeño if desired.
For the panko topping (skillet method), combine panko, melted butter, garlic powder, onion powder, cumin, and salt in a medium skillet over medium heat. Cook, stirring frequently, until golden brown, about 3–5 minutes.
For the panko topping (oven method), preheat oven to 375°F. Toss panko with melted butter and seasonings in a small bowl. Spread on a parchment-lined sheet pan and bake 5–7 minutes, stirring halfway through, until golden brown.

Notes

Feel free to adjust the amount of green chiles to suit your spice preference.
For added flavor, consider incorporating cooked chicken or bacon into the mac and cheese.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 20g
Cholesterol: 75mg